We so often chase sugar and fat that we sometimes forget the joys of bitter. This recipe gets your bitter on by juxtaposing ruthless radicchio
Author: Dwight Furrow
Wine, food, and travel writing, philosophy, aesthetics
Art, Focal Practice, and the Culture of the Table
Most art theorists have argued, following Kant, that artifacts are genuine works of fine art only if they have intrinsic value—they must be designed strictly
The Quest is Over: Domaine Dougat-Py Petite Chapelle 2008
I’ve been attending regular meetings of the San Diego Wine Society for well over a year. As our agenda has evolved, one goal has emerged
Amuse Bouche
News from the world of food and wine that you might have missed this week. For someone who loves food, what is it like not
Ban the Entrée!
Well, I guess there are more important causes to take up—climate change, nuclear proliferation, the latest Kardashian controversy. But this appears to be one of
Form over Function: How is Food Like a Beautiful Building?
One of the most widely held intuitions about the differences between the fine arts and crafts is that genuine works of fine art cannot be
Exploring the Philosophy of Food and Wine 